North African-Inspired Falafel and Green Couscous
with Blistered Veggies and Creamy Harissa Sauce
Fresh, vibrant, colourful; this dish is inspired by the flavours of the Moroccan souq! Crunchy falafel, fresh lemony couscous, sweet peppers and a zippy, creamy harissa spice drizzle – tonight's meatless dinner is sure to become a new fam fave!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Falafel
(May contain Sesame)
½ cup
Couscous
(Contains Wheat)
1 tbsp
Harissa Spice Blend
(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)
1 unit(s)
Lemon
7 g
Parsley
113 g
Baby Tomatoes
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 unit(s)
Zucchini
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Prick tomatoes with a fork.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then onions, peppers, tomatoes, zucchini and half the Harissa Spice Blend. (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook, stirring occasionally, until peppers are tender-crisp and tomatoes are blistered, 4-6 min.
- Season with salt and pepper. Transfer veggies to a plate, then cover to keep warm.
- Carefully, wipe pan clean with paper towels.
- Reduce heat to medium.
- Add 1 tbsp oil to the same pan, then falafel. (NOTE: Don't overcrowd the pan; cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)
- Pan-fry until golden-brown, 3-4 min per side.
- Transfer falafel to the same plate as veggies, then cover to keep warm.
- Meanwhile, add 2/3 cup water, 1/8 tsp salt and 1 tbsp butter (dbl all for 4 ppl) to a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, remove the pot from heat, then add couscous. Stir to combine.
- Cover and let stand for 5 min.
- Roughly chop parsley.
- Zest, then juice lemon.
- Whisk together mayo, remaining Harissa Spice Blend, half the lemon zest, 1/2 tbsp lemon juice and 1 tbsp water (dbl both for 4 ppl) in a small bowl. Set aside.
- When couscous is tender, fluff with a fork.
- Add parsley and 1/2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper, then stir to combine.
- Stir remaining lemon zest into veggies.
- Divide couscous between bowls. Top with veggies and falafel.
- Drizzle harissa sauce over top.
